STUFFING MUFFINS RECIPE - (4.5/5)

Stuffing Muffins Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 9

1 (14-ounce) package Pepperidge Farm® Herb Seasoned Stuffing (or use your own stale bread combo of your choice)
3 stalks celery, chopped
1 whole onion, chopped
1/2 stick unsalted butter
2 cups of chicken broth (I used homemade turkey stock), heated until almost boiling
2 eggs, beaten
1 cup fresh parsley, chopped
Bell's Seasoning (if a seasoning packet isn't included)
Additions: stuffing recipes vary so much! You can add cooked sausage, chopped apples, dried cranberries, golden raisins, oysters...whatever your heart desires.

Steps:

In a skillet, melt the butter, then add the celery and onion and sprinkle with a little coarse salt. Cook until softened 3 to 5 minutes. In a large bowl, empty the bread cubes, and add the cooked vegetables, parsley and beaten eggs. Add the seasoning packet (or use your own mixture--I like Bell's Seasoning) Add the stock, one cup at a time and give a gentle stir to combine. Add more stock until the bread mixture is moist, but not completely water-logged goopy and wet. Spray a muffin tin with non-stick spray, or generously grease with butter. An ice cream scoop makes things easier to portion. Bake at 350°F for 30-40 minutes each, and the tops are crunchy and golden. Loosen each muffin with a knife and serve. You can freeze these to reheat at a later time, too.